Low Carb Creamy Chicken And Sweet Potato Stew Recipe 435 Recipes

SWEET POTATO CHICKEN STEW

Steps:

• Place the sweet potatoes and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6 minutes or until tender; drain. , In a Dutch oven, saute chicken in oil for 8-9 minutes or until juices run clear. Add the cabbage, broth, peas, tomatoes, celery, tomato juice, pepper, salt and sweet potatoes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through.

LOW CARB CREAMY CHICKEN AND SWEET POTATO STEW RECIPE - (4.3/5)

Steps:

• 1. Cut chicken into 1 inch cubes. Add olive oil and chicken to a large skillet over medium-high to high heat, browning well, about 4 minutes each side. When meat is almost browned, add onions to cook just until they sweat. 2. Transfer chicken and onions to a slow cooker set to low. Add some of the chicken broth to the skillet the chicken was cooked in, and use a spatula to scrape the bottom, breaking up any glaze the chicken may have left in the pan. Pour over chicken and onions in slow cooker, and then pour in remaining chicken broth. 3. Cut sweet potatoes into 1⁄2 inch cubes and add to the cooker, along with poultry seasoning. Stir all. 4. Cover and let cook 6-8 hours, depending on when you are ready to serve. Stir in the heavy cream and salt and pepper to taste. Thicken the stew before serving by mashing a few of the cooked sweet potato cubes into the broth. George's Tips | I like to serve garnished with a (very) small pinch of ground cinnamon. calories: 255|fat: 8.5g|protein: 31g |fiber: 1.5g |net carbs:9g

SPICED CHICKEN, SPINACH & SWEET POTATO STEW

Steps:

• Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
• Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
• Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
• Check the chicken is cooked by cutting into one of the thighs and making sure it's white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
• Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.